bz.mpmn-digital.com
New recipes

Ghoulishly Delicious Cocktails for Halloween

Ghoulishly Delicious Cocktails for Halloween


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Trick or treat, give me something good to...drink? Let's face it; as we get older, Halloween is all about the cocktails. Whether you’re dressed as the infamous Christian Grey or Captain America, the highlights of the night are the creative (and sometimes ghoulish) drinks. Restaurants and bars throughout New York have created their own spooky and delectable cocktails that will entice and inspire anyone, no matter where you are on Halloween.

Photo Credit: Noah Fecks

One of the most anticipated events of the night is the annual Halloween Parade in Greenwich Village where you’ll find Horchata and the succulent ruby red Beatlejuice; the mixture of tequila, beet juice, and Worcestershire sauce.

Photo Credit: The Liberty NYC

This ghoulish and creative trilogy of Halloween cocktails comes from The Liberty NYC. From The Girl with the Mermaid Hair to the CRUZ Green Goblin, all of them will leave you wanting more. The Menage a Voila Martini looks like it could come from a witch’s cauldron, but the mix of vodka and dry vermouth makes a wickedly tasty drink.

Photo Credit: Andrea Correale

The Haven Rooftop at the Sanctuary Hotel conjured up the Black Magic and Jack O' Lantern while Skylark, is making Witch's Brew: a sour-apple treat which makes for perfect sipping.

Photo Credit: Evelyn NYC

As a child, we all loved candy corn, but The Meatball Shop has whipped up a liquefied adult version with thethe Candy Corn Jell-O Shots, which are made with Pinnacle Whipped Vodka different flavors of Jell-O, as if the candy version were not enough. Other creative Halloween cocktails include the Bleeding Heart from David Burke's Fishtail, Frankenstein's Gimlet from The Stanton Social, and Potion De Muerto from Evelyn NYC.

Photo Credit: Hill Country Brooklyn

Halloween drinks are not only about the scare factor, but also about embracing seasonal flavors like Hakkasan NYC did by creating the Hallows Eve, which includes fresh apple cider, Baron Tequila, cinnamon powder, and a cinnamon stick garnish that makes people feel they are among the fall foliage, while the Pumpkin Float at Hill Country Brooklyn mixes beer with apple cider that gets topped with homemade vanilla ice cream.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Ghoulishly good cocktail recipes to make for Halloween

If you’re hosting a Halloween party you need some seriously spook-tacular drinks to serve up.

Luckily for you we’ve rounded up some cocktails to impress every guy and ghoul on October 31.

Whether you want to surprise your guests with a hot sauce cocktail or create a pumpkin-infused work of alcoholic art we’ve got you covered.

Here’s some ghoulishly good cocktail recipes to brew in your cauldron on Halloween.

Dram Stoker by Dominic Tait

50ml Crown Royal Canadian Whisky

15ml Buckwud Canadian Maple Syrup

2 tsp maraschino syrup (from maraschino cherry jar)

Shake over ice, double strain and serve in a champagne coupe.

Garnish with apple, a maraschino cherry on top and a cherry with syrup dropped to the bottom of the glass.

One Hell Of A Ghost by Mauro Frisulli of Home House

25ml Cariel Vanilla Vodka

Roasted pumpkin seeds or ghost meringues to garnish

Shake all the ingredients vigorously and pour into a chilled martini glass.

Garnish with roasted pumpkin seeds or ghost meringues on top.

Frogspawn punch

Make up both packs lime jelly, pour into shallow trays and place in the fridge for an hour to set.

When the jelly has set, peel the kiwis fruit then cut them into large chunks, removing the white pith.

Reserve a few slices and place the rest in a blender with the lime juice and 750ml lemonade.

Whizz for 30 secs or until the kiwi has blended well.

Cut the jelly into small cubes and place in the bottom of a punch bowl.

Pour the kiwi mixture over, adding the rest of the lemonade.

Garnish with the reserved kiwi slices.

Add Morrisons M Signature Vodka to make this mocktail a cocktail.

The Ciroc Whitehall Lady by Corinthia

Shake all ingredients together with the ice and strain into a glass.

Top up with Champagne and garnish with a twist of orange or grapefruit.

Spiced Pumpkin Flip by Dirty Martini

25ml Goslings Dark Seal Rum

2 dashes Angostura bitters

Pour all ingredients into a Boston tin, dry shake to emulsify the egg whites.

Add cubed ice and shake vigorously.

Double strain into a chilled viitta coupette glass and garnish with a light dusting of espelette pepper.

Smashing Pumpkin Fizz by Mauro Frisulli of Home House

12.5ml Xante Pear Cognac Liqueur

Champagne to fill the glass

Dried pear chip to garnish

Build the vodka, Xante, Pumpkin syrup and purée into a high-ball glass.

Stir gently on crushed ice. Add more crushed ice.

Top with champagne and garnish with pear chip.

Cosmopolitan of Darkness by Rocket

Strain into a cocktail glass and garnish with a lychee with a blackberry pressed inside, drizzled with grenadine.

Optional dashes of chocolate bitters

Mix all the ingredients in a cocktail shaker and serve in a martini glass.

Grate nutmeg over to garnish.

Halloween’s Queen Punch by Mauro Frisulli of Home House

150ml Woodford Reserve Whiskey

100ml Mandarine Napoleon brandy

Pinch of cinnamon, clove, nutmeg and ginger

Slice the apples, pears and oranges lengthways and place into a large bowl.

Coat with lemon juice to prevent browning.

Add honey, brown sugar, whiskey, brandy, pumpkin purée, pumpkin syrup and all spices.

Stir gently, cover and then refrigerate for two-four hours or overnight.

Top with chilled pear cider.

The Midas Touch

40ml Jack Daniel’s Gold No.27

Stir all ingredients in a shaker and strain over a crushed ice into a wine goblet.

Garnish with a orange and lemon wedges and a prig of mint

Frank’s Hot & Spicy Watermelon Twist

40ml Bulleit Bourbon whiskey

Shake or stir all the ingredients then serve over ice in jars.

Apricot Martini by Rocket

Shake or stir all the ingredient vigorously, then strain into a glass.

To garnish, draw circles of black food colouring on top then use a toothpick or single prong of a fork to make the accents.

Smashing Pumpkin Cocktail by Murakami

50ml Bacardi oakheart (or another spiced rum)

Add some simple syrup (if the puree is unsweet)

Grated nutmeg, cinnamon and vanilla sugar for aroma

Add all ingredients in a shaker with ice, shake and strain into a small, carved pumpkin.

Garnish with apple slices.

Vampire Negroni by 400 Rabbits

Hellfire Habanero Bitters

Wedge of blood orange or pink grapefruit

Fill a glass with ice cubes, stir the vermouth, campari and gin together with the ice for a minute until slightly diluted.

Add four drops of habanero bitters, then more ice cubes to fill the glass.


Watch the video: Καρναβάλι Ιστιαίας Μάγοι, Γιατροί και γιατρίνες,το γαιτανάκι


Comments:

  1. Kigara

    I specially registered on the forum to say thank you for your help in this matter, how can I thank you?

  2. Kevon

    Excuse the question is far away

  3. Malabar

    Wacker, by the way, this magnificent phrase is just being used

  4. Aubrey

    Completely I share your opinion. In it something is also idea good, agree with you.

  5. Lufti

    Thanks. Exactly what is needed ))

  6. Balar

    So what? some kind of nonsense ...

  7. Enkoodabaoo

    This wonderful idea to have just by the way

  8. Darach

    Sorry, topic has confused. Is distant

  9. Oji

    In this something is a good idea, it agrees with you.

  10. Nalkree

    It is remarkable, it is rather valuable answer



Write a message